Thai Noodle Salad

Serves 4

1 package angel hair pasta
½ cup Calivirgin Jalapeño Garlic olive oil
¼ cup sesame oil
½ teaspoon red pepper flakes (optional)
¼ cup honey
¼ cup soy sauce
1 teaspoon salt
½ cup dry-roasted peanuts
¼ cup cilantro, chopped
3 green onions, chopped
2 tablespoons roasted sesame seeds

Cook angel hair pasta according to package and set aside in large bowl.

In small saucepan, combine all oils with red pepper flakes (if using) and heat on medium-low for 3 minutes. Remove from heat and add honey, soy sauce, and salt.

Pour oil mixture over cooked noodles, then add green onions, sesame seeds, and peanuts. Toss until noodles are evenly coated.

Serve warm or refrigerate and serve cold. Keeps well for about a week, so this dish can be made ahead of time or saved for leftovers.

Suggestions: Add more peanuts or sprinkle on top when serving. Also, this dish has a very mild heat, so it could use more red pepper flakes if you like some spice.

You might also like: